Catálogo de publicaciones - revistas
Trends in Food Science and Technology
Resumen/Descripción – provisto por la editorial en inglés
Trends in Food Science & Technology is the only truly international peer-reviewed journal publishing critical reviews and viewpoints of current technology, food science and human nutrition. Its role is to fill the gap between the specialized primary journals and general trade magazines by focusing on the most promising new research developments and their current and potential food industry applications in a readable, scientifically rigorous way.Topics include new or novel raw materials including bioactive compounds, ingredients and technologies; molecular, micro- and macro-structure; new developments in food engineering; rapid techniques for online control; novel processing and packaging technologies; advanced biotechnological and nanoscience developments and applications in food research; quality assurance methods and application of -omics techniques; risk assessment of both biological and non-biological hazards in food; food allergies and intolerances; food function and relationships between diet and disease; and consumer attitudes to food and risk assessment.
Issues include a selection of Reviews, Viewpoints, Conference Reports and Book Reviews, plus a calendar of upcoming conferences, courses and exhibitions. It does not publish research papers.
Palabras clave – provistas por la editorial
No disponibles.
Disponibilidad
| Institución detectada | Período | Navegá | Descargá | Solicitá |
|---|---|---|---|---|
| No detectada | desde jul. 1990 / hasta dic. 2023 | ScienceDirect |
Información
Tipo de recurso:
revistas
ISSN impreso
0924-2244
ISSN electrónico
1879-3053
Editor responsable
Elsevier
País de edición
Países Bajos
Fecha de publicación
1990-
Cobertura temática
Tabla de contenidos
Vitamin B3 forms as precursors to NAD+: Are they safe?
B. Poljsak; I. Milisav
Palabras clave: Food Science; Biotechnology.
Pp. 198-203
Overcoming barriers to innovation in food and agricultural biotechnology
Matthew S. Dahabieh; Stefanie Bröring; Elicia Maine
Palabras clave: Food Science; Biotechnology.
Pp. 204-213
Editorial Board and Contents
Palabras clave: Food Science; Biotechnology.
Pp. i-ii
Health impacts of different edible oils prepared from coconut (Cocos nucifera): A comprehensive review
Arunaksharan Narayanankutty; Soorya Parathodi Illam; Achuthan C. Raghavamenon
Palabras clave: Food Science; Biotechnology.
Pp. 1-7
Curcumin based nanomedicines as efficient nanoplatform for treatment of cancer: New developments in reversing cancer drug resistance, rapid internalization, and improved anticancer efficacy
Shahzeb Khan; Muhammad Imran; Tariq Tahir Butt; Syed Wadood Ali Shah; Muhammad Sohail; Arif Malik; Srijit Das; Hnin Ei Thu; Aishah Adam; Zahid Hussain
Palabras clave: Food Science; Biotechnology.
Pp. 8-22
Lactulose: Properties, techno-functional food applications, and food grade delivery system
Majid Nooshkam; Afshin Babazadeh; Hossein Jooyandeh
Palabras clave: Food Science; Biotechnology.
Pp. 23-34
Seed coats of pulses as a food ingredient: Characterization, processing, and applications
Liezhou Zhong; Zhongxiang Fang; Mark L. Wahlqvist; Gangcheng Wu; Jonathan M. Hodgson; Stuart K. Johnson
Palabras clave: Food Science; Biotechnology.
Pp. 35-42
Applications of chia (Salvia hispanica L.) in food products
V. Zettel; B. Hitzmann
Pp. 43-50
Avocado by-products: Nutritional and functional properties
Rafael G. Araújo; Rosa M. Rodriguez-Jasso; Héctor A. Ruiz; Maria Manuela E. Pintado; Cristóbal Noé Aguilar
Palabras clave: Food Science; Biotechnology.
Pp. 51-60
Exploration of rice protein hydrolysates and peptides with special reference to antioxidant potential: Computational derived approaches for bio-activity determination
Sapna Rani; Km Pooja; Gaurav Kumar Pal
Palabras clave: Food Science; Biotechnology.
Pp. 61-70